Bissara is a traditional Moroccan soup made from dried split peas or fava beans. Famous as a breakfast dish in the North of Morocco, this soup is hearty, healthy, and contains plenty of protein. its derived from “bees-oro” which means cooked beans.
- 1 cup dry fava beans
- 1 cup dry split peas
- 1 tablespoon of cumin
- 1 tablespoon of turmeric powder
- 3 tablespoon of olive oil
- 3 cloves of garlic
- Salt to taste
- olive oil
- Heat the olive oil in a large pot over medium-low heat. Add the onion and cook for 5 minutes, until soft. Add the garlic and cook for 1 minute.
- Drain the fava beans from the water and add to the pan, along with the broth and spices and stir to combine. Bring to a boil, cover with a lid, and reduce the heat to low. Simmer for 40-45 minutes, or until fava beans are soft.
- Using an immersion blender, blend the soup until you get a smooth texture.
- To garnish, add a drizzle of olive oil, some cumin and some hot cayenne powder if you’re feeling bold. Serve with a slice of bread and enjoy!